Some times to spice things up we will add stuff in, this almond-joy popcorn is my new go to, and just lightly coats the popcorn giving it a sweet chocolate/coconut taste. You can up the amount of toppings for a much more coated snack.
Almond Joy Popcorn
-5-6 cups of air popped popcorn
-1/4 cup of silvered almonds
-1/4 cup unsweetened coconut flakes
-1 tablespoon coconut oil
-1 tablespoon coconut sugar
-1/2 tablespoon of unsweetened cocoa powder
1. In microwave safe bowl melt coconut oil, then mix in sugar and cocoa powder.
2. Once those are all mixed add in coconut flakes and almonds.
3. In a large plastic container with lid add popcorn and toppings, seal lid and shake vigorously.
Starting two weeks ago I’ve have been taking time out each Sunday to make a weekly menu. Then I go through what we have have, and make my shopping list according to the menu.
One of my boys is super picky, so the menu idea has helped give him a heads up on what to expect. For me knowing that I have everything I need to make the meal that is already planned makes it much less of a chore on the days that I don’t feel like cooking. It’s easy to switch around days in the case that instead of craving that casserole you have your heart set on the salad planned for a few days later.
I’ve been trying to remember to post our dinners over on instagram. I actually look back through when I am in a dinner rut to help plan out some ideas.
The first dinner above on the left was something my friend Molly makes, shredded BBQ on baked potatoes. This BBQ was a prepackaged meat substitute which made it super easy. I did make the baked mac n cheeses, and homemade biscuits this night, so it wasn’t work free. But this was a Thursday which means Tom has off and those dinners are always extra special.
I also made ahead a stone fruit slaw which no body liked, and I just thought was “ok”.
The second dinner pictured is just a big chopped salad shaken with dressing and some shredded cheese, and then topped with fake chicken. Super fast!
-Russell Stover 2oz I purchased a bunch of these little 2oz boxes of chocolate, these are the kind with just 4 pieces inside. Mine arrived in red boxes for Valentines. If you are really ambitious you could make your own chocolates and find little boxes to put them in.
-cardboard circles for the bases: I free hand cut mine from cereal boxes. These do not need to be perfect because your going to cover them up, you just want them to be about the size of your boxes.
-glue: I used a hot glue gun
-decorations: flattened cupcake wrappers, crepe paper streamer (I ruffled some of mine using a ruffler foot on my sewing machine, but you can also gather and glue down by hand) garland (I found red, and red and white garland after xmas on clearance and in thrift shops)
-vintage valentine cut out: I’ve made two pages page one and page two I had mine printed on card stock.
All you need to do for assembly is build up layers on your cardboard circle with glue. I changed each one around a bit sometimes using the garland first, some times a cupcake wrapper. Then I added a few little items to some like buttons, or little heart cupcake picks. Then just write a little note on the bottom of the box of chocolate and you are ready to give them out!
**Personal use means non-commercial use of the valentines including copies and print outs for yourself, your personal crafts/scrapbooking and to give to friends. The valentines may not be used in any way whatsoever in which you charge money, collect fees, or receive any form of remuneration. The valentines may not be used in advertising, and they may not be resold.***
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup canned pureed pumpkin
1/2 cup soy or almond milk
1/2 cup vegetable oil
2 tablespoons molasses
1 container of tofutti brand “better than cream cheese”
1/2 cup of powdered sugar
1/4 cup packed dark brown sugar
1/3 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
Preheat oven to 400°F. Line a twelve-muffin tin.
In food processor mix cream cheese and powdered sugar, set aside.
In a small bowl, mix together walnut streusel topping, set aside.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Use a small ice cream scoop or spoon to drop a circle of cream cheese mixture into each muffin center. Sprinkle walnut topping over each muffin top.
Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.